TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

STRUCTURAL STRENGTH [3 records]

Record 1 2020-08-19

English

Subject field(s)
  • Strength of Materials
  • Rough Carpentry
  • Shipbuilding
CONT

All ships should be of adequate structural strength to withstand the sea and weather conditions likely to be encountered in the intended area of operation.

French

Domaine(s)
  • Résistance des matériaux
  • Charpenterie
  • Constructions navales
CONT

Tous les bateaux doivent posséder une résistance structurale suffisante pour faire face aux intempéries et aux conditions de mer qu'ils sont susceptibles de rencontrer dans la région où l'on compte les exploiter.

Spanish

Campo(s) temático(s)
  • Resistencia de los materiales
  • Carpintería
  • Construcción naval
CONT

La Administración deberá asegurarse de que la resistencia estructural general del casco es suficiente para el calado correspondiente al francobordo asignado.

Save record 1

Record 2 2020-01-14

English

Subject field(s)
  • Strength of Materials
  • Rough Carpentry
  • Shipbuilding
CONT

All ships should be of adequate structural strength to withstand the sea and weather conditions likely to be encountered in the intended area of operation.

OBS

structural strength: designation officially approved by the Lexicon Project Committee (New Brunswick).

French

Domaine(s)
  • Résistance des matériaux
  • Charpenterie
  • Constructions navales
CONT

Tous les bateaux doivent posséder une résistance structurale suffisante pour faire face aux intempéries et aux conditions de mer qu'ils sont susceptibles de rencontrer dans la région où l'on compte les exploiter.

OBS

résistance structurale : désignation uniformisée par le Comité du projet de lexiques (Nouveau-Brunswick).

Spanish

Save record 2

Record 3 1988-07-01

English

Subject field(s)
  • Breadmaking
CONT

In bakery products a calcium/sodium caseinate with a protein content of 88.5% can be used to replace co-precipitate at a lower ingredient cost. The product imparts good structural strengths and crumb to the bakery products. (Food Processing, April 1979, p. 59).

French

Domaine(s)
  • Boulangerie
CONT

C'est l'amidon qui donne la charpente structurale après empesage et cuisson (gaufrettes, azymes, (...]

Spanish

Save record 3

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